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pizza advice

jerrypjerryp Posts: 226
edited November 2011 in Cookbook
I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.

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